Best 7 Crab Salad With Cilantro Tarragon And Grapefruit Recipes

Indulge in a symphony of flavors with our tantalizing Crab Salad, a culinary masterpiece featuring succulent crab meat, vibrant cilantro, aromatic tarragon, and the refreshing zest of grapefruit. This delightful dish offers a harmonious balance of sweet, savory, and tangy notes, creating a truly unforgettable dining experience. Accompanying this main event are two equally enticing recipes: a zesty Grapefruit Vinaigrette, bursting with citrusy goodness, and a refreshing Cucumber Salad, adding a crisp and refreshing complement to the rich flavors of the Crab Salad. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy!

**Recipes included in the article:**

1. **Crab Salad with Cilantro, Tarragon, and Grapefruit:** The star of the show, this recipe combines succulent crab meat, fresh herbs, and tangy grapefruit segments for an explosion of flavors.

2. **Grapefruit Vinaigrette:** A vibrant and flavorful dressing that perfectly complements the Crab Salad, combining grapefruit juice, olive oil, and a touch of honey for a sweet-tart balance.

3. **Cucumber Salad:** A light and refreshing side dish that adds a crisp and refreshing contrast to the rich Crab Salad, made with crisp cucumber slices, red onion, and a zesty dressing.

Here are our top 7 tried and tested recipes!

TARRAGON CRAB SALAD

Tarragon Crab Salad image

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Provided by Shelley Wiseman

Categories Salad Blender Tomato No-Cook Quick & Easy Crab Summer Healthy Tarragon Chive Lettuce Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 large egg yolk
1 tablespoon white-wine vinegar
1 tablespoon water
3 tablespoons mild olive oil
1 pound jumbo lump crabmeat, picked over
2 teaspoons chopped tarragon
3 tablespoons chopped chives
2 large tomatoes (1 1/2 to 2 pounds total), sliced thick
3 cups baby romaine leaves
Serve with:
Toasted baguette slices

Steps:

Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
Toss crabmeat with dressing, tarragon, and chives.
Season tomatoes with salt and serve topped with romaine and crab

CRAB SALAD

Crab Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

Steps:

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
Serve on toasted rolls or on a bed of lettuce.

CRAB, GRAPEFRUIT AND WATERCRESS SALAD

Crab, Grapefruit and Watercress Salad image

The flavor of crab is always wonderful with grapefruit, avocado and watercress. The addition of a delicious poppy seed dressing makes this simple-to-prepare salad extra special! -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons champagne vinegar
3 tablespoons honey
2 tablespoons chopped sweet onion
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 cup canola oil
1 tablespoon poppy seeds
2 cans (6-1/2 ounces each) jumbo lump crabmeat, drained {Maria: the flavor of jumbo lump crabmeat is much better than plain old lump crabmeat plus it's more tender, so please be sure to get jumbo. thx!}
6 cups watercress
2-1/2 cups fresh grapefruit segments
12 cherry tomatoes, halved
1 medium ripe avocado, peeled, pitted and sliced
1-1/2 teaspoons white grapefruit juice

Steps:

Process first five ingredients in a blender or food processor until smooth. While processing, gradually add oil in a steady stream until dressing thickens. Pour into a serving bowl; stir in poppy seeds., Transfer 1/4 cup salad dressing to a small bowl. Toss with crab. Add remaining ingredients to serving bowl; gently toss until combined. Top with crab mixture.

Nutrition Facts : Calories 503 calories, Fat 35g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 816mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 5g fiber), Protein 20g protein.

CRAB SALAD WITH CILANTRO, TARRAGON AND GRAPEFRUIT

Crab Salad With Cilantro, Tarragon and Grapefruit image

Provided by Julia Moskin

Categories easy, quick, salads and dressings, appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 pound lump crab meat
2 tablespoons apricot kernel oil or almond oil or a neutral-tasting oil like grapeseed
1/2 teaspoon sansho pepper (available at Japanese markets) or 1/4 teaspoon freshly ground green or black peppercorns
1 tablespoon minced cilantro
1 tablespoon minced fresh tarragon
Freshly grated zest of 1/2 pink grapefruit
Salt to taste

Steps:

In a bowl, gently combine all ingredients. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. Keep chilled until ready to serve.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 213 milligrams, Sugar 1 gram, TransFat 0 grams

CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES

Cilantro-Lime Crab Salad in Avocado Halves image

Categories Salad Shellfish Vegetable No-Cook Quick & Easy Lime Crab Avocado Spring Cilantro Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

Ingredients

1/3 cup finely chopped red onion
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon grated lime peel
8 ounces crabmeat
1 ripe large avocado, halved, pitted, peeled Lime wedges

Steps:

Stir red onion, mayonnaise, cilantro, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper. Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut side up, on plates. Mound crab salad on each avocado half. Serve salad with lime wedges.

CRAB SALAD

Crab Salad image

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

Provided by Christine

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

2 pounds crabmeat
2 ½ cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 ½ tablespoons white sugar
½ tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley

Steps:

In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g

CRAB-MEAT SALAD WITH TARRAGON MAYONNAISE

Crab-Meat Salad With Tarragon Mayonnaise image

Provided by Moira Hodgson

Categories quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 egg yolk
1 tablespoon Dijon mustard
2 to 3 tablespoons lemon or lime juice
1/2 to 3/4 cup safflower oil
About 1/4 cup extra-virgin olive oil
2 tablespoons minced tarragon
Coarse salt and freshly ground white pepper to taste
1 pound fresh crab meat
1 head bib lettuce, washed and spin-dried
1 ripe avocado, peeled and sliced
1 pint baby tomatoes, halved

Steps:

Whisk the egg yolk in a bowl until thick and sticky. Whisk in the mustard and lemon juice. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste. Toss the crab meat into this mixture and refrigerate until ready to serve.
Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle. Decorate with avocado slices, baby tomatoes and tarragon leaves.

Nutrition Facts : @context http, Calories 632, UnsaturatedFat 49 grams, Carbohydrate 10 grams, Fat 57 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

For the freshest crab salad, use freshly cooked crab meat. If using frozen crab meat, thaw it in the refrigerator overnight or under cold running water for 30 minutes.
Choose a variety of grapefruit for a more complex flavor. Ruby red grapefruit is sweeter, while white grapefruit is more tart. You can also use a combination of both.
If you don't have cilantro or tarragon on hand, you can substitute other fresh herbs, such as parsley, chives, or dill.
To make a creamy crab salad, add 1/4 cup of mayonnaise to the mixture. For a lighter crab salad, use Greek yogurt or sour cream instead of mayonnaise.
Serve crab salad on its own, on crackers, or in lettuce wraps. It also makes a great sandwich filling.

Conclusion:

Crab salad is a delicious and versatile dish that can be enjoyed in many different ways. With its fresh, bright flavors and healthy ingredients, crab salad is a perfect choice for a light lunch or dinner. Whether you serve it on its own, on crackers, or in lettuce wraps, crab salad is sure to be a hit.